Monday, October 28, 2013

Then and Now and A Crispy Kale Salad

Then we hiked through the foliage and under tall trees. The breeze was cool.and the trees would sway and groan with the wind. The days flew by with wild abandon. Most days were our own.

Now we hike in the early mornings, under break of day and fading stars. We look out into the expansive desert and mountain peaks. The days move differently, there is more structure, more purpose. Transition now complete.

I had bookmarked this particular recipe in Heidi Swanson's cookbook "Super Natural Every Day"; a couple of years ago. Somehow even after that, it was put on the back burner because I could not find the large-flake coconut and then it was quietly forgotten. Fortunately, last summer this Kale salad recipe was resurrected. I made a few small changes by adding the tofu and 1/2 cup extra of coconut flakes.

Whisk together olive oil, sesame oil and soy sauce. Remove about a third of the dressing for later. Add kale and tofu toss well, spread evenly on baking sheet, (you will probably need two). Then add the coconut to the oil mixture, toss and add to one of the baking sheets. Bake for 12 to 18 minutes, until coconut is golden brown, tossing a couple of times in between.

Remove from oven and transfer to a serving bowl with the cooked rice, adding more dressing if needed. Mix together. Serve warm. Enjoy!

P.S. I was a little nervous about baking the kale, but it was totally worth it. The flavor was amazing! Next time will try making kale chips.

Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.